Prep: 1. Juice orange. 2. Slice lemon. 3. Pound turkey cutlets between plastic wrap until about 1/2 inch thin and even. Make: 1. For dressing, whisk 2 teaspoons oil, vinegar, and 2 teaspoons orange juice in a bowl. Cover and refrigerate. 2. In a baking pan, combine breadcrumbs, parmesan, rosemary, and salt and pepper to taste. 3. In a bowl, beat eggs and 2 tablespoons water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. 4. Heat 1 tablespoon oil in a large skillet. Add cutlets and cook 1-2 min. on each side or until golden. 4. Dress greens and serve with cutlets; garnish with thinly sliced lemon.